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Kimchi Devilled Eggs | Culinary Cool www.culinary-cool.com

Kimchi Devilled Eggs

A Korean spin on classic devilled eggs
Course Appetizer
Cuisine American
Keyword gochujang, Kimchi
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 devilled eggs


  • 6 eggs
  • 2 tbsp mayonnaise
  • 1/2 cup kimchi drained
  • 1 tsp gochujang
  • sesame seeds for serving
  • minced chives for serving


To Hard Boil the Eggs

  • Fill a medium pot halfway with water. You need enough water to cover the eggs by about 1 inch.
  • Bring the water to a gentle boil.
  • Add the eggs gently to the water, and boil for 12 minutes.
  • Transfer eggs to an ice bath. Peel the eggs once they are cool enough to handle.

Devilled Eggs

  • Cut the peeled eggs in half, lengthwise, and remove the egg yolks.
  • Add the egg yolks, mayonnaise, kimchi and gochujang to a blender or food processor, and blend until smooth. Refrigerate for about 30 minutes, so the flavours can develop, and the filling can thicken up.
  • Using a ziplock bag, or pastry bag, pipe the yolk filling back into the egg white. Garnish with chives and sesame seeds


Adapted from SimplyRecipes